Do you have physical, social and economic access to sufficient, safe and nutritious food? This question has been on my mind recently as I complete my Community Nutrition Rotation with Shelter House, a domestic violence and sexual abuse shelter. This facility houses resources for victims of domestic and sexual violence, including a decent sized pantry full of donated food items. There is an abundance of commonly donated items such ramen, mac ‘n cheese, and soup, but then there is also a collection of less common items like canned octopus, couscous, and a can of hominy. I have spent the past few weeks working in their pantry, developing healthy, balanced meals from an assortment of canned and boxed foods, creating health and wellness newsletters, and aiding in the procurement, assembly, and distribution of holiday food baskets complete with cooking tips and recipes.
The challenge in all of these tasks has been remembering that first question I asked you—do the participants have physical, social, and economic access to food? Creating recipes and newsletters is all well and good, but not if the recipe includes ingredients the participants don’t have access to, or if the newsletter or recipe card is written at a reading level higher than that of the reader. This experience has helped me gain a greater understanding for food insecurity and the work that goes into ensuring individuals who fall into this category not only have access to safe, nutritious food but also are able to prepare and enjoy this food. As dietetic professionals, it is our job to balance nutritional needs with accessibility, feasibility, and palatability. This experience has been equally challenging and rewarding; it has served as a good reminder that the focus of our profession is not just the textbook details of nutrition, but rather the individuals that wish to savor safe, nutritious food in order to live happy and healthy lives.
The challenge in all of these tasks has been remembering that first question I asked you—do the participants have physical, social, and economic access to food? Creating recipes and newsletters is all well and good, but not if the recipe includes ingredients the participants don’t have access to, or if the newsletter or recipe card is written at a reading level higher than that of the reader. This experience has helped me gain a greater understanding for food insecurity and the work that goes into ensuring individuals who fall into this category not only have access to safe, nutritious food but also are able to prepare and enjoy this food. As dietetic professionals, it is our job to balance nutritional needs with accessibility, feasibility, and palatability. This experience has been equally challenging and rewarding; it has served as a good reminder that the focus of our profession is not just the textbook details of nutrition, but rather the individuals that wish to savor safe, nutritious food in order to live happy and healthy lives.
